Inspired by two of my all-time favorite ice creams this bright, citrusy, herbal ice cream tastes like what the end of summer and beginning of fall feels like.
If you love tea and ice cream you’re going to love this pomegranate tea ice cream!
A rosemary and chocolate ice cream with lots and lots of chocolate chunks — what’s not to love?
These snack-size tahini ice cream pops are covered in a crunchy semi-sweet chocolate shell.
Serve this crumb cake ice cream on a slice of actual crumb cake for layers of crunchy, creamy, fluffy texture.
A toasted hazelnut ice cream base with crunchy shards of buttery, caramelized homemade hazelnut praline.
This cinnamon toast crunch ice cream is a smooth, sweet ice cream with visible swirls and whorls of cinnamon.
I always thought that making ice cream in a bag meant ending up with grainy, crystalized ice cream that was unpleasant to eat. Here’s what happened when I actually tried it.